Pesto Pasta Salad with Sun Dried Tomatoes
This pesto pasta salad with sun-dried tomatoes is one of my favorite summer recipes because it’s easy, packed with flavor, and somehow tastes even better after sitting in the fridge overnight. Tossed with pesto, spinach, arugula, and sun-dried tomatoes, it’s fresh, hearty, and perfect for hot days when you want something filling without turning dinner into a whole production. I love serving this as a simple pasta salad, but it’s also great with added chicken, shrimp, salmon, or beans to make it a full meal.
I make some version of this pasta salad constantly during the summer because my garden is usually overflowing with basil, and pesto and sun-dried tomatoes are two ingredients I never get tired of. Recipes like this are exactly what I lean on when I’m dealing with cooking burnout because they’re easy to throw together, work well for leftovers, and don’t require much hands-on cooking. I also love that it’s flexible. You can use homemade pesto or store-bought pesto, regular pasta or chickpea pasta, and whatever protein you already have on hand.
If you love pesto recipes as much as I do, you might also enjoy my pesto shrimp orzo, pesto tuna pasta, roasted red pepper pesto, or hummus pasta salad. These are the kinds of easy summer meals I keep on repeat when it’s too hot to spend a lot of time cooking.
Ingredient spotlight
This is not a full list of ingredients, but a spotlight on a few key ingredients. Please see the recipe card for the full ingredient list.
- Pesto – You can use homemade or store-bought pesto for this recipe. I usually make my own during the summer when my basil plants are overflowing, and there’s a homemade pesto recipe included in the recipe card if you want to make it from scratch. My go-to store bought pesto is Cashew Arugula Pesto from Trader Joes.
- Pasta – Short pasta shapes with ridges work best because they hold onto the pesto really well. I usually use penne, rotini, or ziti-style pasta, but bow tie pasta is also fun here.
- Sun-Dried Tomatoes – Be sure to use sun-dried tomatoes packed in oil so they’re soft and ready to use. If using the dried tomatoes from a bag, you’ll need to soak them in hot water first to soften them.
- Spinach or Arugula – Adding spinach, arugula, or a mix of both is completely optional, but I love the extra freshness and color it adds to the pasta salad. If making this far ahead, you can leave the greens out until serving so they stay fresh.
Step by step instructions
Start by making the pesto. Add basil, lemon juice, olive oil, salt and garlic powder to a food processor or blender. Blend well. Add cashews and blend again until smooth. Last add in the spinach/arugula mixture and blend well. If needed, add water (or more olive oil) until the pesto comes together. I recommend only adding 1 tablespoon at a time. Cook the pasta, drain it and rinse it under cold water to cool quickly. In a large bowl add the pasta, sundried tomatoes, sliced tomatoes, spinach arugula mixture and pesto. Mix well until everything is well coated in pesto. Serve immediately.
Tips for success
- Add extra greens to homemade pesto – When making homemade pesto, I often add spinach or arugula along with the basil. It helps stretch the pesto further and keeps the color more vibrant after sitting in the fridge. Spinach has a more neutral flavor, while arugula adds a little peppery bite.
- Make it ahead – This pasta salad can be made ahead, but I find it tastes and looks best within about 24 hours. After that, the pesto color can start to darken a little.
Sun Dried Tomato Pesto Pasta Salad Recipe
Ingredients
Dairy Free Cashew Pesto
- 1 cup fresh basil
- 1 medium lemon juiced
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 1 teaspoon garlic powder
- 3 tablespoons raw cashews
- 1-2 cups spinach arugula mix
Pesto Pasta Salad with Sundried Tomatoes
- 12 oz pasta, cooked
- 1 cup cherry or grape tomatoes, halved
- 1-2 cups spinach arugula mix
- 3 tablespoons sun dried tomatoes in olive oil
Instructions
Cashew Pesto
- Combine the basil, lemon juice, olive oil, salt and garlic powder in a food processor until broken down.1 cup fresh basil, 1 medium lemon juiced, 1 tablespoon olive oil, ½ teaspoon sea salt, 1 teaspoon garlic powder
- Add cashews and process on high about 1 minute.3 tablespoons raw cashews
- Add the spinach/arugula mixture and process on high until smooth. If needed, add 1-2 tbsp. of water to help the mixture come together. Scrape down the sides as needed.1-2 cups spinach arugula mix
Pesto Pasta Salad with Sundried Tomatoes
- Cook and cool the pasta. The pasta takes 6 minutes to cook and about 1-2 minutes to cool under cold water.12 oz pasta, cooked
- In a large bowl, add all the ingredients and stir well, I like to use tongs.1 cup cherry or grape tomatoes, halved, 1-2 cups spinach arugula mix, 3 tablespoons sun dried tomatoes in olive oil
Recipe Notes
- Cool the pasta right away – After draining the pasta, rinse it under cold water immediately to cool it down and stop the cooking process.
- Gluten-free pasta tip – Gluten-free pasta can become sticky as it sits. If making the pasta ahead of time, toss it with about 1 tablespoon of oil after cooling to help prevent clumping.
- Use oil-packed sun-dried tomatoes when possible – If using dry sun-dried tomatoes from a bag, soak them in hot water for about 30 minutes before adding them to the pasta salad.
- Add greens just before serving – If making this ahead, wait to add the spinach or arugula until serving so the greens stay fresh and don’t wilt.
- Store leftovers in the fridge for up to 4 days.
Nutrition Information
Other additions
This pesto pasta salad is really easy to customize depending on what you have on hand. Some of my favorite additions are:
- Chopped roasted red peppers
- Chopped artichoke hearts
- Fresh mozzarella pearls
- Shaved parmesan cheese
- Cooked asparagus and peas for a spring-inspired version
- Quick sautéed zucchini during the summer
It’s one of those pasta salads that works with almost any extra vegetables hanging out in the fridge.
